Frederick brought this innovative dish to our first “chocoluck,” a chocolate potluck where everyone brought a dish made with cocoa and we all sat around eating theobrominated deliciousness. It was a smash hit with everyone who attended. It’s good on its own, and it’s also great in crêpes.
Fills one 9″ round baking dish
Takes about 90 minutes
2 smallish heads of cauliflower, coarsely chopped
4 tablespoons peanut oil
1 tablespoon black pepper
1 tablespoon peanut oil
3 ounces Soyrizo
1 1/2 ounces baking chocolate
2 tablespoons flour
1 1/4 cups vegetable stock
1/4 cup red wine
1/2 tablespoon ponzu sauce (citrus-infused soy sauce)
1/4 teaspoon five-spice powder
1/4 teaspoon Moroccan seasoning (optional)
1/8 teaspoon liquid smoke
3 slices rye bread
2 tablespoons black truffle oil
Preheat the oven to 450°F. Toss cauliflower with 4 tablespoons peanut oil and black pepper. Put in roasting pan and roast at 450°F for 25 minutes, mixing the cauliflower again half way through.
Heat skillet to medium high heat. Add peanut oil. Crumble and fry soyrizo in oil until slightly browned and some fat has rendered, 5–10 minutes.
Decrease heat to medium. Melt chocolate into Soyrizo. Once chocolate has melted, add flour. Continue stirring to avoid scorching. Cook an addition 2 minutes to cook the taste of raw flour out of the roux.
Add vegetable stock, stirring constantly. Add red wine. Add ponzu sauce, five spice power, Moroccan seasoning and liquid smoke. Simmer for 5 minutes to bring everything together; turn off heat.
Turn the bread to bread crumbs using either grater or food processor. Toss with truffle oil.
Preheat oven to 350°F. Take 9-inch round baking dish and combine the sauce with the roasted cauliflower. It should be enough to give a good coating to all the cauliflower. Mix well. Pack the mixture as tightly and evenly into the dish as possible. Sprinkle the topping on top of the casserole.
Bake at 350°F for 45 minutes. Place under broiler briefly until top is crunchy. Serve hot.